Effect of Methyl Cellulose on Gel Properties of Low-Salt Meat Batter

Methyl cellulose (MC) was used to replace salt at different levels (2% salt, 0.4% MC + 1.6% salt, 0.8% MC + 1.2% salt, 1.2% MC + 0.8% salt, and 1.6% MC + 0.4% salt) in the preparation of emulsified meat batters. The cooking loss percentage, color, texture, low-field nuclear magnetic resonance (LF-NMR) transverse relaxation time (T₂) and rheological properties of meat batters were measured and the correlation between them was analyzed. Principal component analysis (PCA) was performed to find out the optimal level of MC replacement. The results showed that cooking loss percentage decreased first and then gradually increased with increasing MC level, and the color parameters L^* (brightness) and whiteness of low-salt meat gels significantly increased (P < 0.05). In addition, the contents of immobile and moderately bound water initially increased and then decreased, the springiness, chewiness and gumminess of meat gels significantly decreased (P < 0.05), and the storage modulus G’ and the loss modulus G’’ also showed a gradually decreasing trend. There were significant correlations between cooking loss percentage, color, texture and water relaxation characteristics; the higher the cooking loss percentage of meat gels, the higher the content of immobile water and the higher the overall hardness and springiness. The low-salt meat gel with 0.4% MC had the lowest cooking loss percentage, and its hardness was not significantly different compared with the control group with 2% salt (P > 0.05), but higher than that of the other replacement groups. In PCA, the comprehensive evaluation results of the sample with 0.4% MC were similar to those of the high-salt control group, so that we concluded that 0.4% MC was an appropriate level of replacement.